Recipe by pancakegirl1022
"This is a hearty, flavorful soup that your family will love! I know mine did. It is perfect for chilly fall nights and makes your house smell heavenly! The golden beets give it a unique pop of flavor. Best lentil soup ever!"
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carrots, peeled and sliced
parsnips, peeled and sliced
golden beet, peeled and diced
fresh parsley, finely chopped
salt and ground black pepper to taste
What a delicious, hearty root soup! My husband does not like fennel, so we used marjoram and it was a complete hit. I will definitely use this recipe again.
Cut down on the sodium by halving the broth and adding 2 cups of water instead. Added about a tablespoon of vinegar (before the lentils), a teaspoon of celery salt and a tablespoon of fresh-ground marjoram. No fennel, so the marjoram was definitely a different flavor, but so tasty! Used regular beets because that's what we had, so the color was fun too.
I made this without the beets (gold ones not in this area) and without fennel. I just wanted to make this hearty soup! It was delicious!
The taste was very different but good. I don't use root vegetables very often so I followed the directions very closely. Even before I started to let it simmer there was very little liquid to cook 1 C of lentils. I ended up adding at least two cups of broth. It simmered for over an hour and lentils were just done.
* Percent Daily Values are based on a 2,000 calorie diet.
Lentil Soup with Golden Beets and Rutabaga
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 50
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